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I always have a challenge on working on fondant cakes
Hi, from Melbourne Australia
Where can I find a recipe for 6inch pans or 8 inches
Curious if you can cover tiny cakes with almond bark?
I have found the poured fondant too sweet. I’m trying to make the little cake eggs that the bakeries sell for Easter.
Thanks bunches!! Have a FABS holiday!
How to make a less sweet frosting/frosting? Or even a whipped cream one?
I sometimes have consistency issues with the baking…how can I be sure that the cake is cooked enough with all the moist ingredients. I have overcooked carrot cakes because of it…and it was a disaster!
I know going up in altitude can affect fondant, does it affect buttercream? Also, any issues with fondant/buttercream when going down in altitude?
How do you get a smooth buttercream (no tiny air bubbles)?
One way is to fill it to the brim with your buttercream recipe. Check out Karolyn’s Makes tutorials.
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How do you make buttercream that stands up to flowers and frosting the cake but is not so sweet?
Add some meringue powder.
How do you measure ingredients for icing to have enough without stopping and making more?